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Known as the “queen of grains” this gluten-free grain is a wonderful alternative to rice or quinoa and cooks up in a flash.

Aside from quinoa and amaranth, millet has the most complete protein of any grain. In the US, millet is sold mostly as birdseed, although it is delicious for people too! 

The most alkalinizing of grains, millet benefits the spleen, pancreas, and stomach. 

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Basic Millet


  • 1 cup / 200g whole millet
  • 1 Tbsp. apple cider vinegar raw
  • ½ tsp. fine sea salt


  • Cover millet with water and apple cider vinegar, soak 8 hours or overnight.
  • Drain and rinse the millet. Add to a medium pot over medium-high heat to toast the grains (optional) until fragrant.
  • Once fragrant and toasted, add 2-2 ½ cups / 500 – 625ml water and salt. Bring to a boil, covered, reduce to simmer. Cook 20-25 mins checking after 10 minutes and adding ½ cup / 125ml water if the pot becomes too dry.
  • Fluff with a fork and serve. Enjoy warm or cold. Store cooled leftovers an airtight container in the fridge for up to 5 days.


Yields approx. 3 cups / 750ml

Some ways to use millet:

Pumpkin Pie Porridge

Late Summer Abundance Bowl

Winter Rollover Menu